Chicken Leftover Risotto

 A high-starch (amylopectin), low-amylose round medium- or short- grain white rice is usually used for making risotto. Such rices have the ability to absorb liquids and to release starch and so they are stickier than the long grain varieties. The principal varieties used in Italy are Arborio, Baldo, Carnaroli, Maratelli, Padano, Roma, and Vialone Nano. Carnaroli, Maratelli (historical Italian variety) and Vialone Nano are considered to be the best (and most expensive) varieties, with different users preferring one over another.

What you need:

• 2 tbsp mild olive oil
• 1 onion, cut in half, coarsely grated
• 2 garlic cloves, crushed
• 250g arborio risotto rice
• 100ml white wine
• 1 litre chicken stock cube
• 250g cooked leftover chicken, cut into small pieces 
• 1/2 courgette, cut in small dices
• 200g frozen peas
• 75g Parmesan cheese, finely grated
• 25g butter
• freshly ground black pepper

How to prepare it:

1. Heat the oil in a large, non-stick saucepan over a medium heat. Add the onion and garlic and fry for 2-3 minutes, stirring occasionally, until softened and just beginning to colour.
2. Add the risotto rice to the pan and stir well for 30-40 seconds, until the oil has coated the grains of rice.
3. Pour in half of the wine and allow to bubble for 30-40 seconds, then add some of the stock and bring to the boil, stirring well and add frequnetly some stock while stirring. Until the rice is almost tender and the risotto is creamy in appearance.
4. Stir in the remaining wine, the chicken and the frozen peas, then continue to cook, stirring constantly, for a further 4-5 minutes, or until the chicken, courgette and peas are heated through and the rice is tender with a slight bite.
5. Remove the pan from the heat, then stir in the butter and cheese. Season with black pepper. Cover the pan with a lid and set aside for 5 minutes before serving.